鸡骨素及其酶解液的美拉德反应产物挥发性风味成分比较分析

Comparison of Volatile Compounds in Different Maillard Reaction Productions from Chicken Bone Extract and Its Enzymatic Hydrolysate

利用固相微萃取/气相色谱-质谱(SPME/GC-MS)联用与电子鼻(E-Nose)嗅探技术对鸡骨素美拉德反应产物(MRPs1)及鸡骨素酶解液美拉德反应产物(MRPs2)中的挥发性风味成分进行比较分析。在两种产物中共鉴定出77种挥发性化学成分,其中醇类18种、醛酮类23种、酸类3种、酯类10种、杂环类7种及其他类16种,两种产物中共有成分26种。与MRPs1相比,MRPs2中醛酮、杂环类化合物的相对含量较高,但前者的酯类物质含量更为丰富。(E)-2-辛烯-1-醇、(6Z,9Z)-十五碳二烯-1-醇、苯甲醛、辛醛、6-甲基-5-庚烯-2-酮、2-乙基-3-羟基-4(4H)-吡喃酮、2,3,5-三甲基-6-乙基吡嗪、2-[(甲基二硫基)甲基]呋喃构成了MRPs2的特有成分,γ-丁位十二内酯为MRPs1的特有成分。在两种反应产物中,除4-甲基-5-羟乙基噻唑的相对含量均较高外(MRP1<MRP2),构成肉味特征风味成分的2-糠醇、2-甲基-3-呋喃硫醇、3-乙基-2,5-二甲基吡嗪、3,5-二乙基-2-甲基吡嗪、2,3-二乙基-5-甲基吡嗪、2-戊基呋喃的总含量在MRP1中也较低。这正是两者风味不同的原因之一,E-Nose检测也验证了这一结果。本研究为骨素及其风味调味料产品的开发提供了理论参考。

The volatile components of Maillard reaction productions in chicken bone extract （MRPs1） and Maillard reaction productions in the enzymatic hydrolysate of chicken bone extract （MRPs2） were analyzed using solid phase microextraction coupled with gas chromatography-mass spectrometry（SPME/GC-MS） and Electronic Nose（E-Nose）.Total of seventy-seven volatile compounds were identified in the two kinds of Maillard reaction prdouctions （MRPs）,including 18 alcohols,23 aldehydes and ketones,3 acids,10 esters,7 heterocyclic and 16 other compounds.Among them，26 commonly substances were identified in both of the two kinds of MRPs,such as 2-furanmethanol,2-methyl-3-furanthiol,1-nonanol,dodecanal,octanoic acid,etc.The relative contents of aldehydes and ketones in the MRPs2 were greater than those in the MRPs1,but the esters were in the majority of the MRPs1.Those compounds,e.g.,（E）-2-octen-1-ol,（6Z,9Z）-pentadecadien-1-ol，benzaldehyde,octanal,6-methyl-5-hepten-2-one,2-ethyl-3-hydroxy-4H-pyran-4-one,2,3,5-trimethyl-6-ethylpyrazine,2-［（methyldithio）methyl］-furan,constituted the characteristics of aroma components of the MRPs2 and γ-dodecalactone was the characteristic flavor of the MRP1.Besides the relatively content of 4-methyl-5 thiazoleethanol was high in both MRPs（but MRP1＜MRP2）-Total relative contents of those compounds，such as 2-furanmethanol,2-methyl-3-furanthiol,3-ethyl-2,5-dimethyl-pyrazine,3,5-diethyl-2-methyl-pyrazine,2,3-diethyl-5-methyl-pyrazine,2-pentyl-furan,constituted-the characteristics of aroma components of meat flavor,however，was relatively lower in the MRPs1.That may be one of the main reasons for the different flavor between the two kinds of MRPs，and this result was also confirmed by the Electronic Nose.At the same time,it also demonstrated that enzymatic hydrolysis had a great influence on the flavor components of Maillard reaction productions.The results of this study could provide a theoretical reference for the development of chicken bone extract and its flavor seasonings.